Ww 2 Pt. Espresso Granita

Granitas have a coarser, grainier texture than sorbets. If you prefer a smoother dessert, omit step 3 and prepare the espresso mixture in your ice cream maker. I counted the freezing time in the preparation time. Enjoy!

• Ready In: 2 hrs 5 mins
• Serves: 6
• Yields: 3 cups

Ingredients

• 2  cups  decaffeinated espresso or 2  cups  dark roast coffee, prepared and chilled
• 1⁄3 cup granulated sugar
• 2  teaspoons lemon zest (make sure to only zest the yellow part of the peel, not the white)

Directions

1. Freeze a 9" square metal baking pan overnight.
2. In a medium bowl, whisk the espresso and sugar until the sugar is dissolved; add the zest.
3. Pour the espresso mixture into the baking pan. Freeze about 2 hours, stirring with a fork every 20 minutes, until the mixture is evenly frozen but still grainy. Cover with foil and keep frozen until ready to serve.